You only need 3 ingredients (banana, eggs and oats) to make these healthy, banana pancakes. EASY, kid-friendly and perfect for using up bananas.
Add a spoonful of peanut butter and a pinch of cinnamon to take these to the next level. These pancakes taste like a treat, but are full of wholesome ingredients!
Banana egg oat pancakes are a go-to breakfast recipe that everyone should have in their back pockets!
If you’re not familiar with banana-egg pancakes, these aren’t just any pancakes. They are made completely of mashed, overripe bananas, eggs and oats.
Just 3 ingredients! Making them an easy, healthy breakfast. I love serving them to my banana bread loving-kids, but I also like to make these as a post-workout breakfast for myself.
With simple ingredients, these delicious pancakes are full of protein and banana flavor. Plus they’re naturally sweetened – but we still love to add warm maple syrup! 😉
I add a pinch of cinnamon, a splash of vanilla extract, a spoonful of peanut butter or almond butter and sometimes a sprinkling of chocolate chips for extra deliciousness.
3-Ingredient Banana Oat Egg Pancakes
These easy banana pancakes couldn’t be easier to make! They are perfect for busy mornings or anytime you have ripe or fresh bananas to use up. No wet ingredients and dry ingredients needed. All you need is one bowl!
1. First start by mashing the banana….
2. Then add the eggs, oats to the banana mixture along with a pinch of salt and cinnamon.
3. Whisk the mashed banana and everything together until smooth.
4. Add a dollop of peanut butter if you like and swirl it into the batter!
5. Cook in a nonstick skillet in a little melted butter or vegetable oil over medium heat for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. You don’t want a super hot skillet. (Add a few chocolate chips if you like!)
6. Flip and cook for another 30 seconds on the second side. Repeat with the remaining batter.
Top with fresh banana slices, fresh fruit, or a simple drizzle of maple syrup. Enjoy!
Tips for Making Banana Oat Pancakes
My all-time favorite non-stick is this small scanpan. I use it every single day and it’s the perfect size for making these pancakes!
Keep the heat on medium or medium/low when cooking these. If the heat is too high the pancakes will get too brown before the cook all the way through. This is because of the eggs.
You can skip the peanut butter if you want to keep these nut-free. You can also use almond, cashew, or sunbutter. Maybe even a little Nutella if you dare!
I like using gluten-free oats to keep these gluten-free. You can use regular rolled oats or quick oats. Either kind works great.
For more healthy pancakes, try these pumpkin oatmeal pancakes, pumpkin protein pancakes, buckwheat crepes and buckwheat pancakes.
You also might like these breakfast tacos.
Storage/Make-Ahead
- MAKE-AHEAD: These banana pancakes can be made in advance and stored in the refrigerator for up to 3 days. To refresh simply microwave the pancakes individually for 5-10 seconds.
- TO FREEZE: Leftover pancakes can cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.
I hope you like this banana pancake recipe as much as we do! If you try this recipe be sure to leave me a comment/rating below. I’d love to hear from you!
Banana Oat Egg Pancakes (3 Ingredients!)
Video
Ingredients
- 1 ripe banana
- 2 eggs
- 1/4 cup gluten-free oats
- pinch of salt
- pinch of cinnamon
- 1 spoonful peanut butter or almond butter (optional)
- coconut oil/butter for cooking
Instructions
- Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter.
- Heat a tablespoon or so of coconut oil/butter in a non-stick skillet over medium-low heat. Cook for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Cook on the other side for another 30 seconds.
- Serve with bananas and maple syrup. Enjoy!
as a college student i’ve made this recipe like 4 times now and each time it has gotten more and more delicious!! such a healthy and tasty breakfast that keeps me nice and full without being sluggish for those terrible 8AM classes LOL loved it!
We’re so glad you’re enjoying this recipe so much, Kori! Thank you for sharing your experience with us!
Great recipe, how can I increase the protein content in this?
Hi Hannah, we haven’t tried it ourselves, but several readers have shared their successes with adding protein powder and adjusting the eggs. There are some great tips in the comment section here that should help! We’re glad you enjoyed the recipe!
How many grams of oats is 1/4 cup? Thanks
Hi Katie, 25 grams of oats is the equivalent. We hope you enjoy the pancakes!
Trying to find a way to get my picky eaters to eat healthier food. Hopefully these go over well. I made the batter tonight and I’m going to cook them in my mini waffle iron in the morning for their breakfast. Fingers crossed that they eat it
Hi Beca, we hope you all enjoy the pancakes!
Yummy
Thanks for the 5-star review, Mindy! We’re glad you enjoyed the pancakes.
Everything about this simple recipe is fantastic! The flavor, the crunchiness and the fact that you have everything handy and no need to special trips to the grocery store! Love it!
Yay! We’re so happy you enjoyed the pancakes so much, Veronica! Thanks for sharing!
Been wanting to make these forever…
So good I even fooled my husband!
Eating healthier this is a def repeat
Yay! We’re so glad the pancakes were a hit, Debby! Thank you for sharing your experience with us.
Hi,really like the idea of these, does the spice and peanut butter mask the taste of banana ? if not what can i add please, more spice, berries?
Hi Maria, banana is a key flavor in these pancakes so the add-ons won’t necessarily mask the taste of it altogether. If banana isn’t your thing, check out these healthy pancake recipes on Meaningful Eats: pumpkin oatmeal pancakes, pumpkin protein pancakes, buckwheat crepes and buckwheat pancakes. If you try them out, we’d love to hear what you think!
First time, I’m in love! They’re delicious
I used egg substitute, added chia seeds and ate them with sugar free syrup. OMG
Hi Ora, we are so glad you enjoyed the pancakes! Thanks for sharing your tips!
First time, I’m in love! They’re delicious
Very good
I made these this morning! They came out great!!
So glad you enjoyed them!
I added protein powder and egg whites and the spoon of peanut butter. Omg chefs kiss. They were so bomb. Obviously more protein, that’s what I’m looking for.
Hi Gary, thank you for sharing your feedback and tips! We’re happy to hear you enjoyed the pancakes!
Do you think I can add protein powder to up my protein intake and would I need more eggs or liquid ?
Hi Sandy, we haven’t tried it ourselves, but several readers have shared their experiments with adding protein powder and adjusting the eggs. There are some great tips in the comment section here that should help! We hope you enjoy the pancakes!
Love! Super easy to make, extremely filling and delicious! I appreciate any recipe that doesn’t require I drag out my blender! Lol I also added one scoop of protein powder, used one egg and two egg whites and made them in a nonstick pan to omit the oil. Delish!
Lovely! Easy to make, tasty and filling. Thank you !
I plan to try these tomorrow. Is there any benefit to combining in a blender vs mixing by hand?
Hi there, sorry for the delay! Using a blender will produce a much thinner consistency than mixing by hand. For this recipe, we recommend mixing by hand for the right consistency and texture. We hope you enjoy the pancakes!
These were fantastic, thank you for the recipe! I’ve made many variations of banana/oats/eggs as waffles and pancakes and this was a good ratio. Included the peanut butter, and also added a sprinkling of fresh milled flower and some baking powder to help them rise quickly.
We’re so glad you enjoyed the pancakes, Merion! Thank you for taking the time to share with us!